Sour Cream Walnut Cake Recipes

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SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING



Sour-Cream Coffee Cake with Cinnamon-Walnut Topping image

This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1 tablespoon baking powder
1 teaspoon salt
1 cup sour cream
1/2 teaspoon baking soda
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
Cinnamon-Walnut Topping for Sour-Cream Coffee Cake

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
  • With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
  • Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
  • Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

This is a great coffee cake for any time of day!

Provided by K. Beth

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

1 cup white sugar
½ cup butter
2 cups all-purpose flour
1 (16 ounce) container reduced-fat sour cream
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup white sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
  • Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
  • Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
  • Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 43.7 g, Cholesterol 65.9 mg, Fat 16.4 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 324.4 mg, Sugar 25.3 g

WALNUT SOUR CREAM COFFEE CAKE



Walnut Sour Cream Coffee Cake image

Make and share this Walnut Sour Cream Coffee Cake recipe from Food.com.

Provided by Cheri 911

Categories     Breakfast

Time 50m

Yield 2 round cakes, 16 serving(s)

Number Of Ingredients 13

3/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1/3 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup white sugar
1 cup chopped walnuts
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 and grease (I use spray) two round cake pans or one 9x13 glass baking dish.
  • In mixer bowl, beat butter and 1 cup sugar til fluffy, and add eggs one at a time, beating well after each one.
  • In medium bowl, combine flour, baking powder, and baking soda.
  • Add to butter/sugar mixture, alternating with sour cream, starting and ending with dry ingredients mixture you just made. Beat well. Stir in vanilla.
  • Mix topping ingredients (Brown sugar , Cinnamon, 1/4 c White Sugar, Walnuts, Ground nutmeg).
  • Pour half of the batter into pan/pans. Sprinkle half the topping over batter. Add the remaining batter and sprinkle with the remaining filling.
  • Bake until inserted toothpick come out clean, 30 to 35 minutes. Cool on rack.

APPLE SOUR CREAM CINNAMON WALNUT BUNDT CAKE



Apple Sour Cream Cinnamon Walnut Bundt Cake image

This is a rich and extremely moist coffee cake with a layering of walnuts and cinnamon in ribbons in the middle and on top of this cake. This cake can also be baked in a tube pan, see note on bottom. You will get many rave reviews when you serve this cake! You can also make this cake even without the apples, it is still great, but I think even better with the apples!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 1/2 cups walnuts
2 -3 teaspoons cinnamon
1/2 cup sugar
1/4 cup melted butter
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cups sugar
1 cup butter, softened (no subs!)
2 large eggs, room temperature (take out of the fridge 30 minutes before using)
1 1/4 cups sour cream
2 teaspoons vanilla extract or 1 teaspoon pure maple extract
2 large chopped granny smith apples, coarsely chopped (or use a similar firm apple)

Steps:

  • Set oven to 350°F.
  • Set oven rack to second-lowest position.
  • Generously butter a bundt pan and then flour (shaking out excess flour).
  • In a bowl mix together flour, baking soda, baking powder and salt.
  • In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
  • Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
  • To make the cake: In a large bowl beat the 1 cup softened butter with 1-1/4 cups sugar at high speed with an electric mixer for about 5 minutes.
  • Add in eggs and beat well.
  • Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes).
  • Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick).
  • Add in the chopped apples; mix to combine.
  • Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
  • Spoon half of the batter on top of the nut mixture, spreading out with a spatula, then sprinkle the remaining nut mixture on top of the batter, then top/dollop with remaining cake batter, spreading out with a spoon.
  • Bake for about 50 minutes, or until cake tests done.
  • Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
  • Place rack on top of the pan, then flip to invert onto rack.
  • Cool completely.
  • *NOTE* this cake can be baked in a tube pan, just layer the cinnamon/nut mix twice between three layers of cake batter instead of sprinkling on the bottom of the pan. Layer as follows.
  • A third of the cake batter in the bottom of the pan then sprinkle with half of the nut mixture, then another third batter on top, the the remaining nut mixture then the remaining third of cake batter.
  • This method works quite well, but will produce a higher cake that might take a longer time to bake.

Nutrition Facts : Calories 897.6, Fat 61.3, SaturatedFat 25.1, Cholesterol 141.4, Sodium 723, Carbohydrate 82.2, Fiber 5, Sugar 52, Protein 11.6

WALNUT PEAR COFFEE CAKE



Walnut Pear Coffee Cake image

This moist coffee cake goes great with a cup of coffee at breakfast but also makes a delicious snack or dessert. When I bring it to work, it disappears in minutes. -Darlene Spalding, Lynden, Washington

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

1 cup chopped walnuts
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
FILLING:
2 medium ripe pears, peeled and sliced (about 2 cups)
2 teaspoons lemon juice
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 cup chopped walnuts

Steps:

  • In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling., In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. , Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.

Nutrition Facts : Calories 430 calories, Fat 25g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 265mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

SOUR CREAM WALNUT CAKE



Sour Cream Walnut Cake image

Over the years, with much trial and error, I have developed into a good basic cook. It's so nice to hear friends say, "If you're cooking, we'll be there."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 15

1/4 cup butter, softened
1 large egg, separated, room temperature
1 large egg yolk, room temperature
4-1/2 teaspoons grated lemon zest
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sour cream
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
GLAZE:
1/4 cup sugar
1 tablespoon orange juice
1 tablespoon lemon juice

Steps:

  • In a bowl, cream the butter and sugar; beat in egg yolks and lemon zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely.

Nutrition Facts :

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Top Asked Questions

What is the best way to make a walnut cake?
Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter. Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl. Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter.
How do you make a sour cream cake?
Preheat the oven to 350 F. Grease a 12-cup Bundt cake pan and set aside. Combine butter, 1 1/4 cups sugar, vanilla, and eggs in a large mixing bowl. Beat with an electric mixer until light and fluffy. With the mixer on low, blend in the sour cream.
How do you make sour cream and sugar cookies?
Combine butter, 1 1/4 cups sugar, vanilla, and eggs in a large mixing bowl. Beat with an electric mixer until light and fluffy. With the mixer on low, blend in the sour cream. Whisk together the flour, baking soda, salt, and baking powder in a separate medium bowl.
What is the recipe for a chocolate cake with cream?
In a bowl, cream the butter and sugar; beat in egg yolks and lemon zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter.

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